Mad About Paris, Much more than a guide
Frenchie isn’t all that French, actually, despite the fact that you have to wait at least 5 to 6 weeks to get a table here. In other words: this restaurant in remote Rue du Nil is so fashionable right now that every womens’ magazine has covered it already. For the moment, it’s fair to say that Frenchie is the most prominent place – off the beaten track – to eat in Paris right now (together with Yam’tcha, where French lady cooks Chinese).
The cook here, Greg Marchand, spent some time in Britain working for the “naked chef” Jamie Oliver, now he has imported an air of New British to Paris. And Jamie likes it. The concept is extremely risky but it works: the menu consists of only two starters and two mains, imagine, so you can’t help expecting sensational food. The good thing is: you won’t be disappointed.
Frenchie meets the highest expectations. Whether it is a smoked mackerel fillet à la “Frenchie“ accompanied by an Escabèche garnish (which can mean almost anything, actually, as long as it contains some carrots, garlic, parsley) or a dish called: “duck, carrots, blood orange, dandelion” – you can’t really go wrong. The meals are fresh in every sense, surprising, somewhat exotic, and very good overall. You will find interesting Asian notes, the playful use of herbs and spices and you always feel that this chef knows what he’s doing.
So it must be expensive, right? 100 plus Euros per head? Well, fasten your seat belt (and dial “Frenchie’s” number right now): for a three-course-menu you will only be charged 35 Euros (46 US$), that’s an extremely competitive price in Paris – and a consequence of the reduced menu. For that money it’s very hard to find a chef in Paris who’s equally talented, equally daring and ambitious. This makes it a pretty sure bet that he’ll be buried under a first Michelin-star soon. And that always means: even longer waiting lists and beefed-up prices. Hurry there before it’s too late!
5, rue du Nil, 75002 Paris
01 40 39 96 19
Métro: Sentier (3).
Open for lunch and dinner from Tuesday night to Saturday night